Description
A concentrated flavor base created through prolonged cooking of aromatics with tomato or meat to develop deep umami compounds.
Technical
Involves successive Maillard reactions between amino acids from meat/vegetables and reducing sugars, with lycopene from tomato paste acting as both colorant and flavor precursor. Key compounds include glutamates from protein breakdown and furans from sugar caramelization.
Culinary Significance
Forms the flavor foundation for rich meat sauces and stews, providing both color and layered savoriness that can't be achieved with raw ingredients.
Science
Primary Reaction
Non-enzymatic browning
Parameters
Temperature
130°C optimal
110°C to 160°C range
Time
45 minutes
30 minutes – 2 hours
Equipment
Heavy-bottomed pan (copper or cast iron preferred)Wooden flat-edged spatulaLow-smoke point oil (olive oil)